Neutral oil to cover the base of the wok (Rice Bran Oil, Vegetable Oil, etc.)
Salt and Chilli Seasoning
Ingredients
2 tablespoons salt
1 tablespoon sugar
1 tablespoon Ajinomoto MSG
1 teaspoon spice powder
1 tablespoon garlic powder
1 teaspoon onion salt
1 teaspoon Ancho chilli flakes (optional for smokiness, just use chilli flakes if you can’t source this)
2 teaspoons red chilli flakes
Instructions
Take Padron peppers out of the fridge and allow them to come to room temperature so they don’t splatter when they hit hot oil.
Create the salt and chilli/salt and pepper seasoning by mixing salt, sugar, MSG, spice powder, garlic powder, onion salt, Ancho chilli flakes, and red chilli flakes. Make sure this is all mixed in thoroughly. This will yield a bigger batch than what you’ll need for the Padron peppers, but it’s great for storing in the cupboard for when you need it. Place into an airtight container and seal.
In a wok, heat a good amount of oil in the base of the pan on high heat. Once it is nearly smoking add the Padron peppers in. These might splatter a little with the oil so stand back a little. Allow these to blister under the heat for up to 5 minutes and once they are bronzed transfer them to a plate with a piece of kitchen towel on top to soak off the excess oil.
Transfer to a bowl and toss 1 tablespoon of the salt and chilli seasoning over the peppers until they are coated in it.
